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I'm sick of.....peas! What are you sick of?
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Jim Kingdon wrote: You can make hot pepper vingar...if y'all like hot sauces... I have put up 6 quart jars of it so far with my extra cayennes. So do you need to cook this and seal the jars (can them)? I tried to figure it out from Stocking Up and I mostly got confused. I probably should figure out the whole canning thing but when I read up about high acid, low acid, vinegar, salt, etc, etc, etc, I can get overwhelmed (and not always sure which advice applies in a given situation). our peas are crowders & black eyes varieties. Ah, OK. That makes sense when I think of them being harvested this far into the summer. I tried to clarify things in my mind by researching the kinds of peas/beans in the world. Some of the more common a Vigna - cowpea, crowder peas, (one kind is black eye peas), and others (warm weather, drought tolerant) Pisum - green pea, split pea, etc (a cool weather crop). Includes sugar snap peas & similar Phaseolus - green beans, pinto beans, kidney beans, and others (a warm weather crop) (there's a table partway down at http://en.wikipedia.org/wiki/Bean ). There are other edible legumes too which aren't one of the above (soy beans, chickpeas, etc). Try this site if not for music ( A little heavy on the beat )) maybe canning which is what you want to know about. We used to do pickles,tomatoes and jams. The easy stuff. Meat I think requires extra care. Stocking Up is a good book. Bill who has blue canning jars with metal locks but not energy to use them. http://www.freshpreserving.com/ -- S Jersey USA Zone 5 Shade http://www.ocutech.com/ High tech Vison aid This article is posted under fair use rules in accordance with Title 17 U.S.C. Section 107, and is strictly for the educational and informative purposes. This material is distributed without profit. |
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